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EUR 3,01
Spedizione EUR 18,39
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Poor. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Book contains pen & pencil markings In poor condition, suitable as a reading copy. No dust jacket. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1500grams, ISBN:0824784634.
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EUR 15,86
Spedizione EUR 20,56
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,2100grams, ISBN:9780824753313.
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EUR 17,66
Spedizione EUR 20,56
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,2100grams, ISBN:9780824753313.
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EUR 32,05
Spedizione EUR 18,39
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Good. Volume 51. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1550grams, ISBN:0824784634.
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Handbook of Food Engineering
Lingua: Inglese
Editore: Marcel Dekker Inc, New York, 1992
ISBN 10: 0824784634 ISBN 13: 9780824784638
Da: Works on Paper, DeKalb, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Prima edizione
Hardcover. Condizione: Near Fine. No Jacket. First Edition. A near fine copy of the first hard cover edition, lacking a dust-jacket (no doubt as issued). Save for a publisher's review copy label affixed to the front endpaper the text is wholly unmarked, pristine, and the binding bright and fresh in appearance. A brilliant copy. [Please note: Due to the size and weight of the volume extra shipping may be required depending on the destination and speed of delivery requested. Quotations gladly provided.].
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Handbook of Food Engineering
Editore: Marcel Dekker, New York, 1992
Da: Snookerybooks, Philippolis, Sudafrica
Valutazione del venditore 5 su 5 stelle
EUR 36,21
Spedizione EUR 25,00
Spedito da Sudafrica a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: Very Good. Ex-lib with usual treatments. Laminated boards. 756pp unmarked. Heavy at 1.5kg.
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Handbook Of Food Engineering, Third Edition
Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Handbook Of Food Engineering, Third Edition
Da: Basi6 International, Irving, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Handbook of Food Engineering, Third Edition
Da: Mooney's bookstore, Den Helder, Paesi Bassi
Valutazione del venditore 4 su 5 stelle
EUR 157,27
Spedizione EUR 14,95
Spedito da Paesi Bassi a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: Very good.
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Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Handbook of Food Engineering, 3rd Edition
Da: Romtrade Corp., STERLING HEIGHTS, MI, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.
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Handbook of Food Engineering, 3rd Edition
Da: Basi6 International, Irving, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Condizione: New. Brand New Original US Edition. Customer service! Satisfaction Guaranteed.
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Handbook of Food Engineering
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 968 3rd Edition.
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Handbook of Food Engineering
Da: Majestic Books, Hounslow, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 265,18
Spedizione EUR 7,59
Spedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Aggiungi al carrelloCondizione: New. pp. 968.
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Handbook of Food Engineering
Da: Biblios, Frankfurt am main, HESSE, Germania
Valutazione del venditore 4 su 5 stelle
EUR 262,62
Spedizione EUR 9,95
Spedito da Germania a U.S.A.Quantità: 4 disponibili
Aggiungi al carrelloCondizione: New. pp. 968.
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Handbook of Food Engineering
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New.
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Handbook of Food Engineering
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 278,84
Spedizione EUR 17,51
Spedito da Regno Unito a U.S.A.Quantità: 10 disponibili
Aggiungi al carrelloCondizione: New.
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Handbook of Food Engineering
Da: Mispah books, Redhill, SURRE, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 281,29
Spedizione EUR 29,18
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: New. New. book.
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Handbook of Food Engineering (Hardcover)
Lingua: Inglese
Editore: Taylor & Francis Inc, Bosa Roca, 2019
ISBN 10: 1466563125 ISBN 13: 9781466563124
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: new. Hardcover. As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system.As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system.Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations. The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Handbook of Food Engineering, Second Edition (Food Science and Technology (CRC Press))
Da: Mispah books, Redhill, SURRE, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 304,13
Spedizione EUR 29,18
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Handbook of Food Engineering
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: As New. Unread book in perfect condition.
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Handbook of Food Engineering
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 333,92
Spedizione EUR 17,51
Spedito da Regno Unito a U.S.A.Quantità: 10 disponibili
Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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EUR 326,91
Spedizione EUR 48,99
Spedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloGebunden. Condizione: New. Dennis R. Heldman was awarded B.S. (1960) and M.S. (1962) degrees from The Ohio State University, and a PhD (1965) from Michigan State University. In 1966, Heldman joined the faculty at Michigan State University, and began teaching and r.
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Handbook of Food Engineering, Third Edition
Lingua: Inglese
Editore: T And F Crc Press, 2019
Da: Books in my Basket, New Delhi, India
Valutazione del venditore 5 su 5 stelle
EUR 386,65
Spedizione EUR 18,00
Spedito da India a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: New. ISBN:9781466563124.
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Handbook of Food Engineering
Da: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 395,74
Spedizione EUR 23,34
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: Brand New. 3rd edition. 968 pages. 10.24x7.28x2.44 inches. In Stock.
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Handbook of Food Engineering (Hardcover)
Lingua: Inglese
Editore: Taylor & Francis Inc, Bosa Roca, 2019
ISBN 10: 1466563125 ISBN 13: 9781466563124
Da: AussieBookSeller, Truganina, VIC, Australia
Valutazione del venditore 5 su 5 stelle
EUR 390,59
Spedizione EUR 32,52
Spedito da Australia a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: new. Hardcover. As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system.As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system.Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations. The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Edizione InternazionaleHANDBOOK OF FOOD ENGINEERING, THIRD EDITION
Da: UK BOOKS STORE, London, LONDO, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 475,10
Spedizione gratuita
Spedito da Regno Unito a U.S.A.Quantità: 3 disponibili
Aggiungi al carrelloHardcover. Condizione: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
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Handbook of Food Engineering
Lingua: Inglese
Editore: Taylor & Francis Inc Jan 2019, 2019
ISBN 10: 1466563125 ISBN 13: 9781466563124
EUR 403,00
Spedizione EUR 71,76
Spedito da Germania a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloBuch. Condizione: Neu. Neuware.
